Cinnamon Pear Tarts with Puff Pastry
Sweet cinnamon-sugar pears are baked atop puff pastry to make these adorable pear tarts. It's an easy, impressive fall dessert.
Ingredients
- One (8-ounce) sheet frozen puff pastry, at room temperature
- All-purpose flour, for the cutting board
- 2 tablespoons packed dark brown sugar
- 2 tablespoons (1 oz) unsalted butter, softened
- 1/8 teaspoon table salt
- 1 1/4 teaspoons cinnamon, divided
- 2 pears, peeled, halved, and cored
- 2 teaspoons granulated sugar
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Unfold the puff pastry on a floured cutting board and gently press out any wrinkles.
- Using a 4-inch (10cm) flower-shaped, scalloped, or circular cookie cutter, cut out 4 rounds. Arrange the dough rounds on the baking sheet.
- In a small bowl, stir together the brown sugar, butter, salt, and 1 teaspoon of the cinnamon. Divide the mixture evenly among the dough rounds, mounding in the center.
- Cut the pears into 1/8-inch (3-mm) slices, leaving the stem end attached. Fan out the cut ends of the pears as you place them cored-side down on the dough rounds, covering the butter mixture.
- In a small bowl, stir together the granulated sugar and remaining 1/4 teaspoon cinnamon. Sprinkle the cinnamon-sugar mixture over the pears.
- Bake until the pastry is puffed and browned, 18 to 20 minutes.
- Remove the tarts from the oven. Cool for 10 minutes. Serve warm.
Nutrition
Serving: 1tart | Calories: 470kcal | Carbohydrates: 50g | Protein: 5g | Fat: 29g | Saturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 229mg | Fiber: 4g | Sugar: 17g